Spiced pumpkin and coconut soup
- 1 tbsp olive oil
- 1 brown onion, diced
- 2 medium carrots, diced
- 2 sticks celery, diced
- 2 cloves garlic, crushed
- 2cm piece ginger, grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp ground turmeric
- 1kg pumpkin, peeled and chopped
- 4 cups (1L) chicken or vegetable stock
- 1 tin (400ml) coconut cream
- 1/2 cup shredded coconut
- coriander, to serve
Heat oil in a large saucepan over medium heat. Cook onion, carrots and celery for 4 minutes, stirring often. Add garlic, ginger and spices and cook for a further minute. Add pumpkin, stirring well. Add stock, increase heat and bring to the boil. Reduce heat and simmer for 1 hour until pumpkin is very soft.
Blend or blitz to form a smooth soup. Return to saucepan and warm over a gentle heat.
Open tin of coconut cream and spoon the solid cream off the top, reserving it. Pour remaining liquid into soup and combine well.
Meanwhile, heat a small non-stick frypan over medium heat. Add shredded coconut and cook, shaking pan, until golden. Set aside.
Serve soup topped with a spoonful of reserved coconut cream, a sprinkling of toasted coconut and coriander leaves.
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- Remember not to shake coconut cream before opening it. You want the cream and liquid to remain separate.
- Any type of pumpkin is suitable. I used jap but butternut would be delicious as well.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.